 Gelatos n Ice Cream
i tried looking for posts on Gelatos n IceCreams - no luck. I usually whisk sugar with egg yolks, cook it over a double boiler,add milk n cream n make a thick custard (without starch/gelatin) add flavorings n churn in the ice cream machine. I believe this is the french way of makinig ice cream - is there an italian way as well - without eggs ? what really is the noticable difference between a gelato n an ice cream really besides the fat content etc ??? |